Chili Rhubarb Pork
|Slow Cooker Size||
3 lb (1.5kg)
Season roast with salt and pepper.In a large greased frying pan or skillet, cook roast for 8 minutes on Medium-High until browned on all sides.Transfer contents into a 4 to 5L slow cooker.Using a blender, process the frozen rhubarb, tomato sauce, brown sugar and chilli paste until smooth.Pour over roast. Cover the pan and cook for 8 to 9 hours on Low or 4 to 4 ½ hours on high.Place the roast in a cutting board. Cover with foil and let it stand for 10 minutes.Discard the fat from cooking liquid then process in the blender carefully until smooth.Cut roast into thin slices, transfer into a serving plate and serve.
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